Tuna burgers with tzatziki

Drain two 4 oz cans of tuna in olive oil through a fine sieve set over a bowl, and reserve the oil.

Gently flake the tuna to shed the excess oil and transfer it to a large bowl.

Add 35 g plain bread crumbs, one finely chopped shallot, one finely grated clove of garlic and 8 g chopped parsley.

Season with sea salt and freshly cracked black pepper and mix.

Push down on the mixture until it is paste-like, so the patties hold their shape and do not break apart.

Turn out onto a clean flat surface, cut into 3 evenly sized pieces and shape each into a ball, squeezing as you go. Add more bread crumbs if the mixture is too wet.

Flatten each ball with the palm of the hand to a patty 1.5 cm thick, a little over half an inch.

Heat a large fry pan over medium heat with the reserved olive oil, or 45 ml olive oil if the tuna was canned in water.

Add the patties in a single layer, evenly spaced, and fry about 5 minutes per side until cooked through and golden all around.

For the tzatziki, put 150 g plain Greek yogurt in a bowl.

Finely grate 35 g cucumber onto paper towels, squeeze out the excess water and add it to the yogurt.

Add one finely grated clove of garlic, 1 g dried dill, 10 ml lemon juice and 8 ml extra virgin olive oil.

Season with sea salt and a generous amount of freshly cracked black pepper and whisk to a creamy sauce.

Thinly slice one tomato and a couple of slices of red onion, and reserve a handful of shredded lettuce.

Lightly toast the hamburger buns so they do not go mushy under the filling.

Spread tzatziki on the bottom bun, add a tuna patty, then tomato, red onion and shredded lettuce, spread more tzatziki on the top bun and close the burger.